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Improvement of amylose–lipid complex and starch digestibility profiles of corn starch added with rice bran oil or linoleic acid using ultrasonic and microwave treatment

Ratchaneeporn Photinam, Anuchita Moongngarm, Pakkawat Detchewa, Ya‐Jane Wang

2024Journal of Food Science and Technology12 citationsDOIOpen Access PDF

Topics & Concepts

StarchBranSonicationFood scienceAmyloseLinoleic acidChemistryMaize starchBiochemistryRaw materialChromatographyFatty acidOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications
Improvement of amylose–lipid complex and starch digestibility profiles of corn starch added with rice bran oil or linoleic acid using ultrasonic and microwave treatment | Litcius